bcmom's kitchen

bcmom's kitchen

Wednesday, June 25, 2014

Coconut Macaroons

I had some egg whites in the fridge - leftover from my Secret Recipe Club recipe, which you will get to see on July 7, so be sure to come back for that - so I went looking for a recipe to use the egg whites.  I had a recipe saved from a while back, but I decided to try something else, even though I haven't tried that one yet.  It looks really good, so I am going to have to try it next time.

These just sounded interesting.   Once again, I am making cookies with cereal.  These also called for cornflakes, and I still don't have any, so I used a combination of Wheaties and Honey Bunches of Oats.

Coconut Macaroons
from allrecipes.com

  • 3 egg whites
  • 1-1/2 cups sugar
  • 1-1/2 cups flaked coconut
  • 3 cups cereal, crushed (I used 2 cups Wheaties and 1 cup Honey Bunches of Oats)
  1. Grease cookie sheets (or use silicon baking mat).  Preheat the oven to 350° F
  2. In a large glass or metal bowl, whip egg whites until stiff peaks form. Stir in sugar. Fold in coconut and crushed cereal. Drop by teaspoonfuls onto prepared cookie sheets.
  3. Bake for 18-20 minutes in preheated oven, or until golden.  Remove from oven and let sit for a few minutes before moving from cookie sheets to cooling racks.
Makes about 3 dozen

These turned out really good.  They're kind of gooey in the middle with a nice crunch from the cereal.  The only thing I want to change next time is to cut down the sugar.  I should have read the reviews before making these, instead of after, because several people mentioned cutting the sugar down. 

A couple of the reviewers also mentioned that these weren't really like macaroons, which I don't really know because I've never made them before, or even had any as far as I can remember.  All I know is that these are really yummy, and it's hard to stop eating them!

Tip: Measure cereal into mixing bowl and use a plastic cup to crush it.

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